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These paleo lemon poppy seed scones are perfectly flaky with rich buttery flavor and are packed with fresh lemon flavor. The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are paleo, dairy free, gluten free and irresistible!
I’ve made a bunch of paleo scones over the years including chocolate chip, pumpkin, chunky monkey and lemon raspberry.
These lemon poppy seed scones have easily become a favorite – flavor and texture are perfect!
Paleo scone dough can be a little tricky to get the consistency just right depending on what you’re adding. You can’t use the same recipe for each flavor!
For example, fruit definitely makes the dough stickier because of the water content.
Typically the batter IS a little sticky, but I actually found this batch to be one of the easiest to work with that I’ve made!
I know you’re going to love these! Let’s get into the details and I’ll also give you some tips for working with paleo dough below.
What You Need to Make These Paleo Lemon Poppy Seed Scones
If you’re familiar with paleo baking, you’ll probably have all these ingredients on hand. Here’s everything you’ll need for the scones:
Scone Dough:
blanched almond flourtapioca flourcoconut flouraluminum free baking powderbaking sodafine sea saltgrated lemon zestpure maple sugargheefull fat coconut milkpure almond extracteggpoppy seeds
Lemon Icing:
powdered monk fruit sweetener or organic powdered sugarfresh lemon juicefull fat coconut milk
How to Make Paleo Lemon Poppy Seed Scones
In a large bowl, stir together the almond flour, tapioca flour and coconut flour with the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.
Add the cold ghee (or butter or shortening) pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.
Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show – the dough will be sticky.
Stir in the poppy seeds, then chill the dough for 30-45 minutes or longer, if you have time.*. Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.
After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 1” high and 7” diameter.
Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the fridge or freezer to firm it up.
Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet.
Place the entire baking sheet in the refrigerator or freezer for another 10-15 minutes. This helps the scones keep their shape while baking.
Bake in the preheated oven for about 15 minutes or until set and golden brown.
While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar, lemon juice and coconut milk until a smooth drizzle forms.
Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.
Tips for working with paleo dough
Paleo dough is often sticky, and this is usually a good sign! Sometimes if a dough is too easy to work with, the final product is one that’s too dry and crumbly. Yes, paleo baking can be quite the challenge!
There’s sometimes a fine line between too wet and just-sticky enough.
If after chilling, your dough is still to wet to handle, I recommend just a teaspoon of coconut flour and letting it chill for 5 more minutes. Since coconut flour absorbs so much moisture, a little bit goes a long way!
If the dough is fine to work after chilling but it becomes too wet or sticky to work with after shaping or while cutting, place the whole baking sheet in the fridge or the freezer to firm it up.
It’s also best to chill the scones after cutting and right before baking, since they’ll keep their shape better in the oven this way.
How to Store These Lemon Poppy Seed Scones
While the scones are best fresh and a little bit warm, they also save remarkably well! I kept mine loosely covered on the countertop for 2 days and they were still great!
They will keep for about 2 days at room temperature and a week in the fridge.
You can also freeze them (without the icing) to save for longer. Thaw and gently reheat for a fresh scone whenever you want!
I hope you’re ready for a fun baking project that will leave you in scone heaven. Grab your ingredients and get ready for a huge treat – it’s time to make paleo scones!
Paleo Lemon Poppy Seed Scones
Paleo Lemon Poppy Seed Scones
These paleo lemon poppy seed scones are perfectly flaky with rich buttery flavor and are packed with fresh lemon flavor. The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are paleo, dairy free, gluten free and irresistible! Prep Time: 15 minutesCook Time: 15 minutesChilling Time: 45 minsCourse:baking, Breakfast, Brunch, DessertCuisine:American, dessertKeyword:baking, grain free, lemon, paleo, poppy seed, sconesServings: 8 large scones
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Ingredients
2cupsblanched almond flour1/2cuptapioca flourplus a bit more to dust the dough1/4cupcoconut flour2teaspoonsaluminum free baking powder1/2tspbaking soda1/2tspfine sea salt1Tablespoongrated lemon zestabout one large lemon1/2cuppure maple sugaror coconut sugar1/2cupgheeor vegan butter**, chilled and broken into pieces1/2cupfull fat coconut milk1teaspoonpure almond extract1large egg2tablespoonpoppy seeds
Lemon Icing:
3/4cuppowdered monk fruit sweetener or organic powdered sugar1Tablespoonfresh lemon juice1tablespoonfull fat coconut milk
Instructions
In a large bowl, stir together the almond flour, tapioca flour and coconut flour with the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.Add the cold ghee (or butter or shortening) pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show – the dough will be sticky. Stir in the poppy seeds, then chill the dough for 30-45 minutes or longer, if you have time.*. Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 1” high and 7” diameter. Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the fridge or freezer to firm it up.Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet. Place the entire baking sheet in the refrigerator or freezer for another 10-15 minutes. This helps the scones keep their shape while baking.Bake in the preheated oven for about 15 minutes or until set and golden brown.While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar, lemon juice and coconut milk until a smooth drizzle forms. Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. Enjoy!
Recipe Notes
*You can chill the scone dough overnight too if you want to prep ahead.
**Grass fed butter can be used as well.
Nutrition
Calories: 404kcalCarbohydrates: 30gProtein: 8gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 235mgPotassium: 205mgFiber: 5gSugar: 14gVitamin A: 30IUVitamin C: 1mgCalcium: 154mgIron: 2mg
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